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Ingredients
Serves: 40

1 (1kg) watermelon (seedless if possible)

600g (1 1/3 lb) caster sugar

3 lemons - rinsed, sliced and pips removed

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MethodPrep:15min › Cook:2hr › Ready in:2hr15min

Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.

In a preserving pan, add the prepared watermelon, sugar and lemons. Bring to the boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 105 degrees C so the jam will set.

Remove lemon with slotted spoon.

Transfer to hot sterilised jars and seal. Check the seals after a few hours. Process any unsealed jars in a water bath. Refrigerate preserves after seal is broken.

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Reviews & ratingsAverage global rating:

(20)

Reviews in English (18)

Used oranges and lemons with the watermelon and kept the peel - cooked the fruit for 45 mins before adding the sugar to soften it. Refreshing!
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05 Aug 2015

W

by willbake4shoes

66

This is a good recipe for a different kind of preserve. It is beautiful to look at. I made a few changes though, and would make a few more the next time I make it. First, I used one orange and one lemon. Second, I only simmered for one hour and it was perfect. It set up beautifully. It has a good flavor but it is really more of a marmalade. The other thing is that when I was through simmering, the lemon and orange were still pretty big so I took my kitchen shears and cut through the mixture until the peel was nice size; I will do this before the simmering next time. Other than that, if you are looking for a "different" recipe, then you should definitely try this one!
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27 Jun 2006
(Review from Allrecipes US | Canada)

C

by cmartcookie

52

With adjustment for cooking only 1 hour (even at high elevation, 7200 ft.), this came out just fine. Doesn't taste a lot like watermelon - more like citrus "marmelade"; but that could be because the watermelon I used wasn't that good to begin with - which is why I used it! As recipe is written, it only made a little more than 3 half-pints. I made the first batch with 2 lemons, 1 orange. I'm now cooking a 2nd batch, which I doubled, using 1 grapefruit, 2 oranges and 2 lemons. I ran all the citrus through the food processor using the grating attachment. Seeds, membranes mostly stayed above the grater; but additional seeds and membranes can be easily picked out of the pot while cooking.
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10 May 2007
(Review from Allrecipes US | Canada)